This refined Salmon Wellington combines tender center-cut salmon with a savory mushroom, spinach, and herb filling wrapped in crisp golden puff pastry. Layers of Dijon mustard and optional prosciutto add richness, acidity, and moisture protection while the pastry bakes into a flaky shell around the perfectly cooked salmon. Elegant enough for holidays and dinner parties while still practical for home preparation.

Ingredients

Salmon

• 1 center-cut salmon fillet, approximately 2 to 2 1/2 pounds, skin removed
• Salt and black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 Tablespoon olive oil
• 2 teaspoons Dijon mustard
• 6–8 thin slices prosciutto, optional

Mushroom & Spinach Filling

• 2 Tablespoons butter
• 1 shallot, finely minced
• 8 ounces mushrooms, finely chopped
• 3 cloves garlic, minced
• 1/4 cup dry white wine
• 5 ounces fresh spinach
• 4 ounces cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 teaspoon lemon zest
• 1 teaspoon fresh dill, chopped
• 1 teaspoon fresh chives or parsley, chopped
• Salt and black pepper, to taste

Pastry

• 17–18 ounces puff pastry, thawed
• 1 egg
• 1 Tablespoon water
• Flaky salt, optional
• Black sesame seeds, optional

Preparation

1. Preheat oven to 400°F.
2. Place a heavy sheet pan, pizza steel, or baking stone in the oven while preheating to improve bottom crust crispness.
3. Pat salmon dry thoroughly and season lightly with salt, black pepper, garlic powder, and smoked paprika.
4. Brush the top and sides of the salmon with Dijon mustard and refrigerate while preparing the filling.
5. Melt butter in a skillet over medium heat.
6. Add shallot and cook until softened, approximately 2–3 minutes.
7. Add mushrooms and cook until moisture fully evaporates and the mushrooms begin browning, approximately 8–10 minutes.
8. Add garlic and cook 30 seconds.
9. Deglaze with white wine and continue cooking until nearly dry.
10. Add spinach and cook just until wilted.
11. Remove from heat and stir in cream cheese, Parmesan, lemon zest, dill, and chives.
12. Season with salt and black pepper.
13. Spread filling mixture onto a plate or shallow pan and cool completely before assembly.
14. Lightly flour a work surface and roll puff pastry into a rectangle large enough to fully wrap the salmon.
15. If using prosciutto, arrange slices in the center of the pastry slightly larger than the salmon fillet.
16. Spread the cooled mushroom mixture evenly over the prosciutto or directly onto the pastry.
17. Place salmon on top of the filling.
18. Fold pastry tightly around the salmon, sealing seams carefully and trimming excess pastry if necessary.
19. Place seam-side down on parchment paper.
20. Whisk together egg and water to create an egg wash.
21. Brush pastry thoroughly with egg wash. Sprinkle lightly with flaky salt or black sesame seeds if desired.
22. Score shallow decorative lines in the pastry using the back of a knife.
23. Chill assembled Wellington 15–20 minutes before baking.
24. Carefully transfer the Wellington onto the preheated sheet pan or steel.
25. Bake on the lower oven rack approximately 35–45 minutes until the pastry is deep golden brown and the salmon reaches an internal temperature of 122–125°F.
26. Rest 10 minutes before slicing.

Cook’s Notes

• Cooling the filling completely before assembly is critical for maintaining crisp pastry.
• Center-cut salmon provides the most even cooking and best presentation.
• The mushroom mixture should be cooked very dry to prevent soggy pastry.
• Prosciutto provides an excellent moisture barrier and adds depth of flavor.
• An Anova Precision Chamber Vacuum Sealer can be used to rapidly chill the mushroom filling before assembly for improved pastry performance.
• If the pastry begins browning too quickly, loosely tent with foil during the final portion of baking.
• For smaller servings, the recipe can be divided into individual Wellingtons.
• Carryover cooking will continue during resting.

Serving Suggestions

• Serve with roasted asparagus, haricots verts, or glazed rainbow carrots.
• Excellent alongside Parmesan risotto, duchess potatoes, or garlic mashed potatoes.
• A lemon beurre blanc, dill cream sauce, or light Champagne cream sauce pairs exceptionally well.
• Garnish with fresh dill, chives, or microgreens for an upscale presentation.

Beverage Suggestions

• Sauvignon Blanc
• Chardonnay
• Champagne or sparkling wine
• Pinot Noir
• Dry rosé
• Sparkling mineral water with lemon and fresh herbs